Chicken Noodle Soup
Best Egyptian Chicken Noodle Soup
This is simply the best chicken noodle soup. The stock is so tasty and the addition of the zing of citrus from the lemon juice just elevates the flavour to the next level.
Although this is called Chicken Noodle Soup it’s actually made with Shareya, which is chopped vermicelli pasta which is finer than noodles and even more delicious.
Chicken Noodle Soup is so good, it makes everybody smile
This Chicken Noodle Soup is so easy to make. It’s a real triumph and it makes everybody smile. There’s something very familiar and comforting about Chicken Noodle Soup maybe that’s why everyone loves it.
Using home-made stock is great , if not use good quality stock cubes
As I’ve said before, in Egypt the most common way to cook chicken is to boil it first and then fry it in butter to give it a lovely golden colour. Cooking chicken in this way produces a really, good chicken stock. This is then used to make this wonderful soup. Alternatively good quality stock cubes could be used with the addition of a couple of knobs of butter.
In this recipe I have included shredded chicken, but it can be made without this addition.
Ingredients
- 1 cup shareya (vermicelli pasta crushed to short strands)
- 3 tbsp. vegetable oil
- 750ml chicken stock
- 2 tbsps. butter
- 2 garlic cloves grated
- 1 cup of cooked chicken shredded into small pieces (optional)
- Zest of 2 lemons
- juice of 1 lemon
- a small amount of flat leaf parsley – finely chopped – as a garnish
- Lemon wedges, to serve
Method
First fry the Shareya well
Heat the oil in a frying pan over a medium flame. When the oil begins to sizzle, add the shareya and fry it until it becomes golden brown – stirring frequently.
*Frying the shareya is necessary to seal it– if not fried adequately the starch from the pasta will leach out and your beautiful soup will turn to glue.
Add in the stock.
CAREFUL – When the stock hits the hot oil it will send up a cloud of very hot steam. So, wear an oven glove.
Reduce the heat down to a gentle simmer and cook for about 10 minutes until the shareya is cooked through and soft.
Add the cooked chicken, lemon juice and butter and let it simmer for a further 5 minutes.
Adjust the seasoning. Serve with wedges of lemon
I know you’ll love this recipe everybody does. Do try it and let me know what you think. I look forward to hearing from you soon.